Kleftiko

Ingredients

Quantities for 6 servings.

• 2 kg Lamb shoulder, bone-in
• 1 kg Potatoes
• 10 clove Garlic
• 2 piece Lemons
• 2 tbsp Dried oregano
• 1 piece Cinnamon stick
• 3 piece Bay leaves
• 100 ml Olive oil
• 200 g Halloumi, optional
• to taste Salt and pepper

Method

1. Cut deep slits into the lamb and push a sliver of garlic into each.
2. Rub the meat with salt, pepper, oregano, olive oil and lemon juice.
3. Leave the lamb to marinate in the fridge for at least four hours.
4. Cut the potatoes into large wedges and lay them in the base of a clay dish.
5. Set the meat on the potatoes and add the bay, cinnamon and lemon halves.
6. Cover it and seal the join with a strip of dough or a double layer of foil.
7. Bake at 160 °C for five hours without opening it and rest it twenty minutes.